United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  28378, PEPPERIDGE FARM, Cinnamon Swirl Bread
Food Group: Baked Products
Nitrogen to Protein Conversion Factor: 6.25  
Manufacturer Campbell Soup Co.
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
serving 28g
Proximates Water g 31.00 -- -- 8.68
Proximates Energy kcal 300 -- -- 84
Proximates Energy kJ 1255 -- -- 351
Proximates Protein g 0.01 -- -- 0.00
Proximates Total lipid (fat) g 5.00 -- -- 1.40
Proximates Ash g 1.40 -- -- 0.39
Proximates Carbohydrate, by difference g 52.90 -- -- 14.81
Proximates Fiber, total dietary g 3.2 -- -- 0.9
Proximates Sugars, total g 14.60 -- -- 4.09
Minerals Calcium, Ca mg 75 -- -- 21
Minerals Iron, Fe mg 3.20 -- -- 0.90
Minerals Sodium, Na mg 386 -- -- 108
Vitamins Vitamin C, total ascorbic acid mg 1.1 -- -- 0.3
Vitamins Thiamin mg 0.400 -- -- 0.112
Vitamins Niacin mg 2.900 -- -- 0.812
Vitamins Vitamin A, IU IU 100 -- -- 28
Lipids Fatty acids, total saturated g 1.100 -- -- 0.308
Lipids Fatty acids, total monounsaturated g 1.100 -- -- 0.308
Lipids Fatty acids, total polyunsaturated g 3.200 -- -- 0.896
Lipids Fatty acids, total trans g 0.000 -- -- 0.000
Lipids Cholesterol mg 1 -- -- 0